Johnny, any recipe you want to share on your chimichurri sauce???
You bet jon:
2 tablespoon dried oregano
2 tablespoons dried parsley
2 tablespoons dried garlic
3 bay leaves ground
1 tsp white pepper
2 tablespoons red bell pepper dehydrated
Put all spices in a jar, add a little water as to hydrate the herbs and spices, enough to see the herbs nearly double in volume. Add white vinegar to taste (personal preference - I prefer a less acidic chimichurri) and about 1/2 cup of olive oil, mix well to form an infusion, and let rest for 12 hours in the fridge prior to use.
And you're on the road to chimichurri goodness brother!